• 2 c. granulated sugar
• 1 c. light corn syrup
• 1 1/2 teaspoon salt
• 2 tbsp. butter
• 1/4 teaspoon oil of peppermint
• 7 drops green food coloring

Directions

1. Combine sugar, syrup, salt and 1 c. water in 2-qt saucepan. Cook slowly, stirring constantly, till sugar dissolves. Cook to hard ball stage (265 degrees) without stirring. Remove from heat; stir in remaining ingredients. Pour into buttered 15 1/2 x 10 1/2 x 1-inch pan.
2. Cold till comfortable to handle. Butter hands; gather taffy into a ball and pull. When candy is light in color and gets hard to pull, cut in fourths; pull each piece into long strand about 1/2 inch thick.
3. With buttered scissors, quickly snip in bite-size pcs. Wrap each piece in waxed paper. Makes 1 1/4 pounds.